Cotswold Cottage Recipes
At Cotswold we make marmalade from several recipes and this one was given to me by my Grandmother Bride - it is her attempt at copying the Cooper's Oxford Marmalade, and a pretty good one at that. Let me know what you think?
Bride's Oxford Marmalade (Makes 10 120z jars / 350g)
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7lb Seville oranges
Castor sugar - for amount see method Method: Place the oranges in a pan and cover with water.
Boil gently for 2-3 hours or until they are soft and tender. Take the pan off the heat and remove the oranges keeping the liquid to one side.
Cut the oranges in halves and scoop out the pips.
Place pips in a small bowl and cover with cold water and leave to soak while you slice up the oranges.
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Slice the oranges into thin strips, now weigh the oranges and put into a heavy bottomed pan or preserving pan.
For every 1lb of fruit or 450g add 1lb 8oz/700g of caster sugar and half a pint /275mls of the reserved liquid.
Now add the water you soaked the pips in.
Bring to the boil and then turn down to a simmer and simmer for about 2 hours.
While Marmalade is cooking sterilise the jars.
First was and rinse in clean hot water and the heat in a moderate over for about 6 Min's.
Leave the jars in the oven and turn it off this way they will still be warm when you come to fill them.
To test the marmalade is set put a small amount on a cold plate (about half a teaspoon) and cook in the fridge for a minute - if the skin has formed and it wrinkles, then it is ready to pot. If not, simmer a bit more.
When it is ready pour into your prewarmed jars, cover with wax disc and damp cellophane (these packs are usually available at hardware stores or in New Zealand at Bin Inn.
Another way to seal is to wait until quite cold and cap.
Marmalade should be properly stored in cool dark place and will keep up to a year.
